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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Saturday, March 21, 2009

When you don't want to fool with the grill or smoker, these fall off the bone spareribs will satisfy that rib craving. Slow baked in the oven, they'll hit the spot!

Fall Off the Bone Oven Ribs

Fall off the bone ribs, now that's what I'm talkin' about y'all! This beautiful weather the past few weeks has had me in the mood to get a garden going for sure, but it's also had me in the mood for barbecue! I have literally been craving it for weeks now.

Now, first things first {hissy fit warning} inevitably somebody is gonna pop by here from a random hit on the interwebs and lecture me that ribs are not supposed to be "fall off the bone" and that if they are it's just wrong. Well, bless your heart, if that's wrong then I don't wanna be right! You see, there are tens of thousands of us who actually really do like them that way. Besides that, I never have quite understood why folks think it's appropriate anyway to pop into somebody else's kitchen and tell them how they think they're cooking something "wrong." Anyway...

While I also enjoy a smoked rib that has a little tooth to it on occasion, I actually prefer them much more when they are ultra tender, and well... fall off the bone, and based on comments over the years, a lot of you also do. I do admire folks who have the tenacity and dedication to wood smoke meat, it's not for me. Although I have one of those fake smokers - you know, the kind that runs on electricity and wood chips - I rarely use it. Heck I barely grill as it is, it's just too hot here 99.9% of the time, and I used to struggle with trying to get the perfect rib on the grill until a friend suggested to forget about all that and just do them in the oven! Her version is delicious and you can find it right here. It's completely different than this one and can be finished on the grill. But the revelation that you just do not have to do ribs on the grill to get good ribs just totally liberated me! Though I do them on the grill on occasion, this method here gives a great rib using the oven.

For these oven ribs I also like doing a rub and then also applying barbecue sauce. There are some BBQ purists who will be driven over the edge about that too and will tell me use one or the other but not both. Well, that's just the way we happen to like them - sauced! If you'd rather skip the sauce, by all means, make it your own, but if you like sauce, don't skip the rub and give these both a try. If you want to add a bit of smokey flavor to these oven ribs, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub.

Now first - I get questions about the differences between baby back ribs and spareribs (not that I'm any kind of a rib expert or anything...) - here's what I know.

Spareribs are from the belly area of the hog. They are generally large and fairly meaty, but they do contain more fat, and consequently, more flavor than baby back ribs do. These are often referred to as St. Louis style ribs.

Baby back ribs or pork loin back ribs are from the loin area of the hog. They are much leaner and the most tender of the ribs. They are also the most expensive.

And that's pretty much all I have to say about that (because, that's all I know about it!).

These ribs go low and slow in the oven, so once you get them going, you can pretty much go about your business around the house (or the yard) and just come back in 2 hours to put some sauce on them, wrap 'em up and let 'em go for another 2 hours. Sure beats worrying over the grill if you ask me. And you don't have to keep stoking the coals or worry over whether you have enough propane.

Now, I'll be honest. These ribs are indeed difficult to just pick up and eat off the bone, because well, they are so tender the bone just falls away. But nobody says that you still can't go on ahead and use your fingers to eat 'em anyway. Least not around these parts they don't! I say dig in, get messy, and lick those fingers because I'm tellin' ya, the rub is delicious, but if you like sauce too, especially a sweet and spicy sauce like we do in South Mississippi, you're definitely gonna love these with my homemade sauce too.

Preheat oven to 250 degrees F. Ribs will cook for a total time of 4 hours.

Combine all of the dry rub ingredients in a small bowl. Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side. Roast uncovered at 250 degrees F for 2 hours.

After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.

Cook's Notes: Depending on what kind of sauce you use, if you want a bit more of smokey flavor to the ribs, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub. Not sure what to do with leftovers? Build a BBQ Sundae!

Time Saving Tip: Since these take some time to cook, I have a fantastic tip from Teresa T. that she was happy to let me pass on. She cooks 3 or 4 racks at a time, taking them through the first 2 hour phase of cooking. She keeps 1 rack going for supper, but allows the other 3 to cool, and then wraps them in a double layer of heavy duty foil, and freezes them. When she is ready for another rack she defrosts it, then continues the remaining 2 hours in the oven. Brilliant and what a great timesaver!

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Hey Joyce, I don't mind the grill thing at all, I love grilled food!! It's just that I have never been able to get perfect ribs solely on the grill and I think I've tried every way there is!! I know this sauce has a lot goin' on seasoning wise, but I gotta admit it is DELISH!!! Hope you give it a try sometime. Please let me know if you do.

Thanks for this wonderful recipe. I've made these 5 times now. I sub the sauce for Sweet Baby Ray's Honey BBQ and add some pineapple juice to it.

I normally make 4 slabs, and I run the first 2 hours uncovered in two separate trays and run one of the next one hours covered with the sauce, THEN I pull out the ribs, cut individually and place into one tray, touch up the sauce and cook ONE hour 30 mins more. - I do this as you cannot move the ribs with the recipe shown - they are TWO tender. I serve from the tray I consolidate the ribs into!

Exceptional for a xmas secondary offering - where we're tired of ham and everything else :)

Great rub and sauce recipe! I like to pour about half of a hoppy beer into the pan for the last couple out hours. It gives the ribs a little earthy flavor. I've also used a spicy red wine instead of the beer.

I have had a little success in making ribs but they are never just right. I am going to give yours a try. That sauce looks amazing. I am so happy to be following your blog. when you get a chance check out my blog.

My (now favorite cook) Mary, I thought I would try to cook some ribs myself, since my wife usually does the cooking. Using your recipe, I am now the (Master of the Ribs) as my wife now calls me. Thank you so much.......I think?

Oh come on! You are a Southerner... you HAVE to at least use a grill, preferably a smoker but either way, a little pecan wood! LOL! I prefer my ribs not falling off the bone as that's a bit over cooked. I like the mouth feel of ribs that are not fall off the bone. But then again, I'm a competition BBQ pitmaster so I'm slightly biased! :-)

Oh I do use a grill & I even have a cheater smoker too now :) but I don't have the patience that you pros have for that wood smoking business. You really have to be involved in the process to be into that! I'll gladly eat some though LOL!!

Oh yes, we all also know how y'all feel about the "fall off the bone" theory too, but there are plenty of us who have to agree to disagree!! We love them when they are tender like that, my husband prefers them that way & I don't ever find them to be overcooked at all, but... I also enjoyed a grilled or smoked rib that has a bite to it too, though they are not my favorite. It's all good though. :)

Thanks for stopping by to comment & say hello & hope you have a wonderful Thanksgiving holiday.

Mary I have made these now three times and had to make bigger batches each time. Everyone loved them. I sent several here to get your recipe after they asked for the mine. I'll give you the true southern compliment always given when people asked is it good? Well "she cooks with love added." As for vacmaster, let him keep competing with others.You will always have happy guest at your table with this recipe. Thank you for posting this.

Mary, I purchased a slab of pork ribs yesterday and SBR BBQ sauce...was going to do them in a crockpot (which I have NEVER done) but after reading your recipe it will be oven cooked. These look great, loved the tip of doing extras for the freezer, what a treat they would be in the middle of a Northern winter storm! Thank you for all the work you do and the recipes you provide! Have a good Memorial Day!

Amazing recipe! Needed to cook up some spare ribs I had, so went looking online and found this. Had all I needed on hand. The rub was so yummy(Good as a stand alone)But I did add Sweet Baby Rays. They are fall off the bone, and used a fork with little effort. Did mine with Black beans and rice, and Broccoli. My father and I love it, and sure the rest in the house will. Keeping this recipe on hand, thanks for making dinner tonight easy, and tasty!!

I am making these as we speak. One thing that helped me in advance is that I watched a video online about how to trim up the spare ribs that I bought. I like the attention to detail of your recipe, such as when to cover the ribs with foil and to apply sauce only to the upper side of the ribs. Little things like that are extremely helpful to me. I been cooking meals for over 25 years but I still love any new cooking tip that makes the food turn out great.

Thank you, thank you, thank you for your blog. I am so thankful I stumbled across it. Made these ribs today and they were sinfully good! The dry rub was excellent. I did use Sweet Baby Ray's BBQ sauce but will definitely try yours next time. I just started to teach myself to cook about a year ago so baby steps. LOL!! I'm a Texan but my Dad's side of the family is from Louisiana. He and my Grandma have both passed on and unfortunately I didn't bother to write down any of their recipes. I've found so many on your blog (or close enough) that it's like I am able to capture a little bit of the great food I grew up on. I can't thank you enough. :) Happy Labor Day!!

Oh Mary, made these yesterday and they were DELICIOUS (and yes that deserved all caps)!! :) I just started to teach myself to cook about a year ago and this was my first attempt at baby backs. Suffice to say, I was extremely proud of myself. The dry rub was fantastic and fall off the bone they did! I did use Sweet Baby Ray's sauce and next time will try my hand at your homemade sauce but being a beginner I thought it was best to take baby steps. Thank you so much and I can't wait to try your smothered pork chops and quite a few others.

I am using your recipe to make my very first bbq ribs! So far it smells amazing (cooking right now) and I can't wait to eat it! Thank you for this amazing recipe from the south and it will be enjoyed even further south all the way here in Australia!

Mary..Ribs are one meat I was never able to master on the grill. Either they were undercooked or burnt to a crisp. It can be a complicated undertaking. With this recipie, you have made it simple and they look delicious!! I will surprise my wife with these. I live up North now, but a native Southerner (La.) Thank you for this blog and I will be back for more!!

Oh don't I agree! It's frustrating isn't it? I did finally come up with an oven and finish on the grill method I was happy with. Find that one here or I have an indirect method here too but you pretty much have to have a large grill to pull that one off. I think you'll be super happy with these oven ribs though! I'm so happy to meet you - welcome & let me know how the ribs were received!!

I have folks that also like to fuss at me about having a rub and using sauce, but we happen to like to sauce our ribs no matter how they are cooked!! I'm so glad y'all enjoyed them & thanks for stopping by to let me know!!

Do you know how elevation might affect cooking times for this recipe? I live at a fairly high elevation, which often means that baked goods require more time in the oven. I just don't know if the same applies for meats.

I'm afraid I'm not at all experienced with high altitude cooking and baking but from my limited understanding I think meats also may take longer to cook, so allow for that the first time you try a recipe. You'll have to check them for tenderness at the end of the cooking time and make adjustments for additional time from there.

Mary, I have made these several times, and I cannot thank you enough! They are FANTASTIC! I have lived in apartments or condos that do not allow grills, much less smokers, so this is a great way to get my rib fix without having to go out.

The key to these really is that tight seal of foil on the 2nd cook. I didn't pay much attention to it the first few times, but boy could I tell a difference when I did! The ribs really do get much more tender if the foil is sealed tight.

I did have to start adding a bit more salt to the rub because my DH is quite the salt fiend, but other than that, I don't change a thing.

ps. I'm a lifelong southern girl that has recently moved to the Pacific Northwest, and let me tell you, everyone that I have cooked these for LOVES them! They always want me to make more "southern food." :-)

The only thing I didn't like in your "additional" ideas was using liquid smoke. In a pinch, sure thing. Otherwise season the ribs and place in your smoker for 30 minutes. Pull out and right into the preheated oven. Reduce time 20% in the oven. Then, stand back!!!

Hi Mary,I am from Germany and I had already done an extended internet search for spareribs that are made in the oven. I love spareribs but we don't have a barbecue and the only restaurant in Germany where you can have spareribs which taste as in the US is in the Hardrock Cafe. When I found your recipe we tried it immediately and we really love it! Many thanks from us.Birgitt

Hi Birgitt!! So excited to see you here on my blog & super thrilled that y'all loved the ribs. It's a very popular recipe & really quite a bit easier than fooling with a smoker, or really even a grill. Thank you so much for taking the time to stop by and let me know that y'all enjoyed the recipe. I really appreciate you taking the time to do that!

Hi Rhonda! I cook them on a large rimmed sheet pan, the ones that are shallow, about an inch deep I think. Any large baking pan that is rimmed will work. You want a rim to retain the juices in case there is any leaking.

i was so excited to try this! my boyfriend loveddd the rub and lovedd the sauce but unfortunetly the meat didnt "fall off the bone" and i have no idea what i did wrong :( i followed everything to a T and my boyfriend said they were great but i was excited to see it just slide off. someone help me?

Hi Chelsea! I'm guessing they just needed to go a little bit longer & it could be that your oven calibration if off from what the thermostat says. These need to cook at 250 degrees F for a total of 4 hours and generally that will do it, but if they aren't super tender at the point and drawn away from the bone, just cook them a little bit longer. You may want to buy an oven thermometer to hang in your oven. They're very inexpensive - just a couple of bucks - but you'll find out if your oven temperature is off. I had to do that before I purchased a new oven and found out what my old oven said wasn't even close to the actual temperature. Hope that helps!

I tasted the rub before using it and thought it would be way too hot. It turned out good, but the ribs were floating in a soupy mix of grease, and they were fatty. Maybe the ribs are really fat here? and the stores add water to the meat to increase weight? so how can I correct for this next time????

This rub isn't really a super spicy one, but can certainly be adjusted if you don't like heat, by reducing or eliminating things like black & white peppers and chili powder and paprika and using more brown sugar if you like sweeter rubs. Of course, then it really isn't this rub recipe any longer, so you'd have to experiment with other ingredients to make up for that flavor loss! :)

As to the fat, if you scroll up and look at the picture above the actual recipe, you'll see the ribs opened while still on the tray I cooked them in. While you are going to have fat with any pork ribs, spareribs are not typically that fatty. As you see in the picture, there is some fat under the ribs but they aren't floating in it. On a grill, the fat would drip off, where with oven baking, it will just accumulate. You simply remove the ribs, let the fat drain off and then sauce and slice them for serving.

Now, one thing... this recipe is written for a rack of spareribs, or baby back ribs, and a different cut of rib other than those two, such as a country style rib for instance, will certainly produce a good bit more fat than the racks. Country style ribs are very fatty.

Bought a slab of spare ribs for memorial day cookout. Wasn't sure how I was going to cook 'em. Googled, came across this recipe... followed the directions (except we didnt have paprika). Cooked 'em an extra 20 minutes than stated... and used Sweet Baby Rays Sweet & Spicy BBQ Sauce... everyone loved them. Thanks.

You're welcome - glad that everybody enjoyed them & thank you so much for taking the time to come back by and let me know! I do love Sweet Baby Rays sauce too - it's my favorite shelf sauce! I don't think I've ever had to extend the time on these though, but all ovens differ and sometimes the suggested times do have to be adjusted, so that's a minor issue. You'll pretty much know if they need to go longer for sure!

This is spot on. Thank you.The Liquid Smoke thing is spot on as well. I coat my ribs with it before the dry rub. To really infuse the flavors, I vacuum-seal the ribs and refrigerate them for about 48 hrs. prior to cooking. Come cooking time, I use a very large and deep disposable pan. I elevate the ribs, at least an inch, with a cooking rack that’s supported with 4 stainless steel condiment cups. I then add 1/2 in. of good apple cider to the bottom of the pan. I then cover ribs with parchment and then the pan with aluminum foil. You don’t want the meat to come in contact with the foil, it can get really nasty. I’ve experimented with times from 4-1/2 hrs. at 225 deg., to 2-1/2 hrs. at 350 deg. The best time I’ve found, so far, is 350 deg. for 2-1/2 hrs. I then finish it off on the grill (it can be finished off under the broiler), with my favorite BBQ sauce. I usually make my own or I use Jack Daniel No. 7. You’re recipe sounds very close to what I’ve made for years. I recently got turned on to Sweet Baby Ray’s. Oh… my! I could eat that stuff on my Wheaties. My end game target is to get the ribs just about falling off the bone, but not quite.God bless.

Mary I must thank you so very much for this post/recipe! And I have to tell you, even though I made 1 addition and 2 minor substitutions, this was so good it didn't need the SBR bbq sauce. During the cooking process hubby asked if we had to put it on because it smelled amazing already. So THANK YOU! Without the rub they would have been ho hum but tonight they were amazing and a definite keeper. Do you use this rub on any other meats? Again thank you as we enjoyed them IMMENSELY!!!!! :0)

No, as noted in the first part of the recipe the ribs cook for a total of 4 hours at 250 degrees F. Put the rib rub on and roast them on a rimmed tray uncovered at 250 degrees F for 2 hours. Remove, sauce and wrap the pan with foil and cook another 2 hours, same temp.

Sorry Mary, but I am not a cook or baker or even a boiler. I tend to follow directions exact as I can. Guess I have to learn to read the whole receipe before starting a job. I will do my best and let you know how it turned out. Happy Labor Day..Steve (Chemical Operator).

You're welcome Steve & no worries! Sorry if I was short above there. :) Didn't mean to be. My only excuse is I've been fighting a head & chest cold for nearly a week & I sure don't feel good, ugh.

Anyway, I know that you'll enjoy these - it's one of the top recipes here. People just don't want to fool with grilling or smoking ribs generally and the oven version is pretty darned good I gotta say!

Totally awesome country ribs :) My wife had some leftovers for lunch today and said they taste just as good if not better then yesterdays. You certainly did come up with a winner for oven baked ribs. We agree totally...why get your hands all greasy when the meat just falls off the bone and you can eat it with a fork. "Thats the way to do it". Thanks Mary, the wife gives you giant Kudos!. Steve

FYI...this is the 3rd time we are making your fantastic recipe. Today is my 64 birthday and could not think of a better birthday dinner for everyone. Haven't changed one thing concerning your recipe either. Thanks Mary.

I have not, but can't imagine that wouldn't be good! My oven braised brisket is at a higher temp though - 325 degrees F for roughly 1 hour per pound & I did a 10 pound brisket on that recipe that literally went for the full 10 hours. Not sure how long per pound at this low of a temperature, but depending on the size it's likely an all day project. You'll want to go to an internal temp of 195–205 degrees F.

Thank you so much for the recipe. It's 4 degrees out and we need a BBQ bad. It's been roasting for 20 minutes and it already smells amazing!! We're a family of eight and I have two, seven pound spare ribs in there and a big bottle of sauce. We've got garden canned potatoes ready for potato salad and summer corn in the freezer. We are going to have a genuine indoor picnic feast. Bless you for this!

Great! It really is a fantastic method & I love it too. Grilling has its place I guess, but wow, this is just so much easier and no worries over tough, uncooked or burned ribs either. I'm so glad you enjoyed them too Tammie!

I've made these twice now and they are SOO good. BUT, I just realized I've been making them wrong because I was covering them with foil from the beginning. Don't know how I missed that the first 2 hours is uncovered. In any event, they still came out great and certainly fell off the bones.

I've never made spare ribs before. Let alone in the oven..I'm gonna give this a try this wkend. I will substitute the sauce but your recipe and directions make it sound easy compared to all the other ones I've read online

I googled "fall off the bone ribs" and this is the post that I chose. This is my FIRST TIME making ribs! And they were absolutely delicious!!! This will be the only rib recipe that I'll ever need. Thanks!

This is my go to rib recipe. Like most cooks I have my additions:I add a tablespoon of the apple smoke rub to the mix, along with a tad of Chipotle powder. To keep moist ribs during the two hour uncovered stage, my sister taught me to layer thick onion slices on top. When I pull the meat out for its sauce bath, I remove the onions, which have carmelia ed wonderfully by then and finely chop them and add them to the BBQ sauce.

Soooooo good. My first time ever cooking ribs. Followed the recipe and directions just as stated above. Perfection! Will do these again. And I love the idea of cooking several racks at once for two hours and then freezing those to be a meal later, especially buying extra when they are on special.

Dear Mary, I have a rack of ribs on a tray with rub and want to cook low-and-slow without sauce. Finding your instructions at the right time is wonderful; I love the 250 temperature, and I hate grilling (always awful results), so I'm thrilled to find your instructions for fall-off-the-bone ribs, 'cause I think this will work. Thanks so much, would hug you if I were there. :-) Hazel

I tried this today. The ribs were very tender, but did not fall off the bone. No matter because it's easier to serve them when they have some sort of "hold". Everybody "liked it", some went for seconds, but we didn't "love" it. We are not really big on chili powder and cumin outside of Spanish dishes. I will try this method again but change up the spices. Thanks for sharing!

Hi Beverlee & you're welcome! You're actually the first person in the 7 years this recipe has been up that I've heard didn't like the rub and didn't get the results - so sorry to hear that! If you went the full 4 hours at 250 degrees and they weren't fall off the bone, then I'm guessing that you had a fluctuation in your oven temp where it failed to hold at a steady 250 the entire time and it actually dropped lower. A little more time would have probably gotten you there! If you know that your oven is off at low temperatures, I'd bump up the temp maybe 25 degrees the next time you try this method and see what happens.

As to the rub seasoning, the cumin and chili powder are fairly low for a full rack of ribs so I don't personally find either flavor prevalent or overpowering, but if your friends and family aren't a fan of either seasoning I can see why they maybe didn't love it. Of course, you can use any kind of rub, even one off the shelf! Thanks for taking the time to comment - it may be helpful to others along the way.

I've not done one quite that small, but I'd say when you go to wrap them at the 2 hour mark see what they look like. If they aren't drawing away from the bone then sauce them and let them go another hour and check again. It's a very low temp so it shouldn't be too big a difference really - they might go the full 4 hours.

Hey! Thanks for this amazing recipe! I am currently on my 3 1/2 hour mark of baking the ribs and they smell delicious (not to mention the pieces me and my daughter snuck) I cannot WAIT until they are finished! Thanks again! And please share more !

I appreciate it when someone acknowledges that we don't always have time or the inclination to cook on the smoker or grill and they come up with something delicious as a workaround indoors. And you used a dry rub, that's the way to do it! Looks great and I will try it soon. Gonna share it on my group Pinterest board right now.

Hi! I have made these before using spare ribs and they were amazing! I have a rack of beef ribs now. Would this recipe work for them as well? At what temp should I set the broiler to and for how long to finish them off? Thank you!!!

Hi Mary 😍 I'm not even sure how I ran across this recipe but I'm excited to see how they turn out! I can't honestly say I've ever made ribs before so I'm PRAYING they turn out good 🤞 Already my kitchen smells AMAZING! Now I just need to be patient for 3 & 1/2 hours while they cook!

I would have replied earlier however I've been in a comatose state for the past 45 minutes! �� My ribs turned out sooooo good! I took your advise with adding liquid smoke and I think it was a great addition. My boyfriend, as I type, is going for seconds.....and he said he may just have to have one more before the night is over �� I'll definitely be making this again soon! ��

I love it! You know, I have a smoker now that I didn't have back when I originally wrote this, but I have to say that I still love these ribs the best! I'm so glad y'all enjoyed them too, and thank you for taking the time to come back by and let me knnow Jacqueline! Have a fabulous weekend!!

These instructions are for a conventional oven, so I'm not certain the ribs would benefit from convection. Follow the manufacturers guidelines on time and temperature for adjusting to convection cooking. I actually have an oven that can use either and I have to say I never use the convection feature!

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